May 8, 2014 by dgarnett2013
Note: instead of panceta, you can use peeled prawns or brown shrimps and lemon zest.
- 8 very thin slices (40g) panceta iberica or jam on, Italian lardo, pancetta or speck
- 4 tabs olive oil
- 1 – 2 garlic cloves, finely chopped
- 400g fresh chanterelle or porcini mushrooms or a mixture of field and oyster mushrooms, cleaned and thickly sliced
- 2 tabs fino sherry
- 1 tab finely chopped flat-leaf parsley
- 4 slices of toast
To crisp the panceta, preheat the oven to 180℃. Place it on a rack in the oven for 10 – 15 mins until crisp, making sure it doesn’t burn. Heat the oil in a heavy-based pan over a high heat. When it is hot, but not smoking, add the garlic. Fry for a few seconds, until the garlic begins to turn golden, then add the mushrooms and a pinch of salt and continue to fry for a few minutes, stirring occasionally until soft. Add the fino sherry and cook for a further minute or so, until a sauce has developed. Stir in the chopped parsley, check the seasoning and divide the mushrooms between the slices of toast. Garnish each portion with the crisped panceta and serve immediately.
Eaten when the Anthriscus Ravenswing were at their height.